In a small food processor, blitz salt, garlic cloves and herbs to form a slurry. Rub into turkey wings and refrigerate for 24 hours.

Rub excess slurry from wings, place in a large casserole dish with lid, add peppercorns and bay leaves. Pour over enough melted duck fat to cover the wings and bake in a 150C oven for 3 hours. Cool, then remove wings and strain off the duck fat (to let the meat juices settle).

Shred the turkey meat from the bones into a bowl. Add the meat juices, a little of the duck fat, chopped tarragon or parsley, freshly ground black pepper, the zest and juice of an orange (or lemon), bourbon (or vinegar) and mix well together.

Fill 6 medium-sized sterilised jars with the turkey, top with some more duck fat to seal, lid the jars and store in the fridge.

From the farm

From the sea

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